Cookbook: 'In the Kitchen With the Pike Place Fish Guys'

By Jackie Burrell

Bay Area News Group

Posted:
03/06/2013 05:23:13 PM PST

Updated:
03/06/2013 05:23:21 PM PST

In the Kitchen with the Pike Place Fish Guys
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When the salmon-throwing fishmongers of Seattle's Pike Place Market call themselves "world famous," believe it. They've been showcased on CNN and MTV, ABC's "Good Morning America" and Bravo's just-finished "Top Chef" -- and their grinning faces, orange overalls and airborne fish are featured prominently in travel scrapbooks around the globe. The guys are icons. Now they have a new cookbook, "In the Kitchen With the Pike Place Fish Guys" (Viking Studio, $30, 264), and their book tour is bringing them to San Francisco next week. Catch them at Books Inc. in Opera Plaza at 12:30 p.m. March 15 and at Book Passage in the Ferry Building at 1 p.m. March 16.

With its mix of fishmonger profiles, photos, seafood recipes and tips, it's equal parts travel souvenir and serious seafood how-to. If you were looking for step-by-steps instructions on how exactly to throw a whole salmon -- a maneuver known as the "classic salmon belly twist" -- you'll find that here, too. But it's the recipes from this sustainable seafood market that deserve the most attention. They range from Thai curry mussels and rockfish tacos to the Killer Tuna that fishmonger Anders Miller cooked on "BBQ with Bobby Flay." Here's just a taste:

Anders' Killer Tuna

Serves 4-6

1/2 cup soy sauce

1/2 cup extra-virgin olive oil

1 1/2 tablespoons Worcestershire sauce

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

2 slabs ahi tuna, about 1-inch thick

1. Combine soy, oil, Worcestershire sauce, ginger and garlic in a glass bowl large enough to hold the tuna. Add tuna, then turn to coat. Cover with plastic wrap; marinate for at least 1 hour at cool room temperature or in the fridge.